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Peanut Butter Honeycomb Pie

Honey and peanut butter are like peas and carrots, like cereal and milk, or like Sundays and brunch. One just isn't as good without the other and that's exactly how this peanut butter, honey, and chocolate pie works. Try not to eat the whole thing!
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Ingredients
  

Filling

  • 8 large egg yolks
  • 12 tablespoons sugar divided
  • 1 1/2 cups whole milk
  • 1 vanilla bean split lengthwise
  • 3/4 cup unsalted butter at room temperature
  • 1 cup creamy peanut butter
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon salt

Topping

  • 2 ounces bittersweet chocolate not to exceed 61% cacao, chopped
  • 2 1/2 tablespoons unsalted butter
  • Honeycomb see recipe on wvliving.com
  • 1/4 cup roasted salted peanuts

Honeycomb for Peanut Butter Honeycomb Pie

  • 1.5 cups sugar
  • 3 tbsp corn syrup
  • 1 tbsp honey
  • 1/4 cup water
  • 1 tbsp baking soda, sifted

Instructions
 

To Make Filling

  • Mix egg yolks and six tablespoons of sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl. Mix for about 2 minutes.
  • Combine milk and remaining six tablespoons of sugar in a large saucepan; scrape in seeds from vanilla bean and add the bean. Bring to a boil, stirring to dissolve sugar. Remove the bean.
  • With the mixer running, gradually add hot milk mixture to the yolk mixture. Scrape the mixture back into the pan and clean your bowl.
  • Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl and beat on high speed until cool, about 4 minutes.
  • Mix in butter, one tablespoon at a time. Add peanut butter, confectioners’ sugar, and salt; beat until blended. Scrape filling into graham cracker crust; smooth the top.
  • Chill until set, about 2–3 hours.

To Make Topping

  • Stir chocolate and butter in a medium bowl set over a saucepan of simmering water until melted and smooth.
  • Drizzle and spread some of the melted chocolate over the middle of the pie, creating a circle of chocolate, leaving a 1- to 2-inch plain border. Pile peanuts and several pieces of honeycomb on top. Drizzle with remaining chocolate.

To Make Honeycomb

  • Line a baking sheet with parchment paper. Combine sugar, corn syrup, honey, and water in a heavy saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high and bring to a boil. Cook without stirring, occasionally swirling the pan and scraping down sides with a rubber spatula until sugar turns pale amber.
  • Working quickly, add baking soda. The mixture will foam up dramatically. Whisk quickly just to combine. Immediately pour candy over the prepared sheet. Let stand undisturbed until cool, about 20 minutes.
  • Hit candy in several places with the handle of a knife to crack it into pieces.
  • NOTE: to make a “honeycomb” pattern, cover the end of a hex wrench with plastic wrap and press into the slightly warm candy.